Pumpkin Empanadas (Empanadas de Calabaza)
Pumpkin Empanadas make yummy, sweet treats for the holidays. A classic Mexican dessert that’s a favorite all year long.
Servings: 24
Calories: 114kcal
Ingredients
- For the filling:
- 2 tablespoons butter
- 1 cup brown sugar
- 1 29-ounce pumpkin puree
- 1 tablespoon ground cinnamon
- ⅛ teaspoon ground cloves
- 2 tablespoons all purpose flour
- 2 pre-made pie crusts
- 1 egg
- Splash of water
Instructions
- Preheat oven 350 F or 180 C.
- In a large pan, melt the butter and add the brown sugar.
- Stir to combine.
- Cook for 1 minute.
- Then add the pumpkin, cinnamon, and cloves.
- Stir and cook for 5 minutes.
- Remove from heat.
- Let cool.
- In the meantime, sprinkle flour on a dry, flat surface.
- Roll out the pie crust.
- Use a circular cookie cutter or clean, round can, cut out a circle about 3-inch in diameter.
- Add a teaspoon to the middle of each circle.
- Fold one end of the circle over to close.
- With a fork, press the edges to close.
- In a greased pan, place each of the uncooked empanadas.
- Mix the egg and water to create egg wash.
- Brush the uncooked empanadas with the egg wash.
- Bake for 15 minutes.
- Cool on a wire rack.
- Enjoy!
Video
Notes
Pumpkin Empanadas last 2 days in the fridge.
Pumkin Empanadas last 3 months in the freezer.
Note: instead of baking, try frying the empanadas for 2 minutes on each side.
Nutrition
Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 72mg | Potassium: 28mg | Fiber: 1g | Sugar: 9g | Vitamin A: 46IU | Calcium: 15mg | Iron: 1mg